Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream (full fat preferred)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup light brown sugar (for streusel)
- 1 tablespoon ground cinnamon (for streusel)
- 1/2 cup chopped walnuts (for streusel)
- 2 tablespoons cold butter, cubed (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a round springform pan to ensure the cake releases easily after baking.
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes of high-speed mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the sour cream until the mixture is smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts. Use a fork or your fingers to work the 2 tablespoons of cold butter into the mixture until it resembles coarse crumbs.
- Spread half of the cake batter into the bottom of the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Carefully spread the remaining batter over the streusel layer, and top with the remaining streusel.
- Bake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for at least 15 minutes before slicing.
- Cook Time: 65 minutes
- Diet: Vegetarian